Skillet Chicken Caprese has without a doubt become one of our favorite easy weeknight dishes – yet it’s also very worthy of weekend appearances and great for casual entertaining. The great thing about this dish is that it goes from stovetop to oven in one skillet which makes cleanup a breeze. Just make sure that your skillet is overproof (many are up to 450°F) and always grab that potholder before removing the skillet from the oven. I photographed this recipe with the chicken in the skillet, hot from the oven, to convey the feeling of serving in a family-style way and oh wow had to remind myself NOT to touch the skillet handle as I styled the shot.
Are you dining à deux? Go ahead and cook two chicken breasts but there’s no need to change anything else in the recipe except that you’ll use less mozzarella cheese. You’ll just end up with a saucier dish and that’s never a bad thing in our house. And speaking of cheese, I use the bocconcini size fresh mozzarella from Bel Gioioso – it works and melts wonderfully. And another addition if you’re cooking two chicken breasts – add some sliced sweet onion when you add the wine. Yum
Skillet Chicken Caprese
- 4 5-6 ounce chicken breasts, pounded lightly between two sheets of plastic wrap just to flatten slightly (about ½-inch)
- 2 tablespoons unsalted butter, divided
- 1 tablespoon canola oil or olive oil
- ½ cup dry white wine
- 10-12 basil leaves, rolled up tightly and thinly sliced
- 1 cup chopped on-the-vine tomatoes (from 1-2 depending on size)
- 1 7-ounce container bocconcini (fresh mozzarella balls), three of them cut into rounds and 1 reserved just in case for extra cheese or in a salad
- kosher salt and coarse ground black pepper
- good crusty loaf of bread for serving….or a side of pasta
- Preheat the oven to 400°F. Heat a 12-inch skillet over medium-high heat and add 1 tablespoon of the butter and the tablespoon of oil.
- Season the chicken breasts with salt and pepper and add to the skillet top side down and cook 4 minutes over medium-high heat. Turn the chicken breasts over; pour in the wine, scrape the browned bits with a spoon, and add the remaining 1 tablespoon of butter and half of the basil. Cook two minutes allowing the wine to reduce slightly and meanwhile spoon the wine sauce over the chicken to baste.
- Place 3-4 mozzarella slices over each chicken breast and season with pepper. Scatter the tomatoes over the chicken and sauce, return to the oven and bake for 4 minutes more.
- Bring the skillet to the table and garnish with the remaining basil and mop up the juicy goodness with a good loaf of bread.
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